La Serre Arrives in Fulton Market

DineAmic Hospitality's newest conceprt, La Serre has arrived in Fulton Market. Located at the corner of Green Street and Fulton Market Street at 307 N. Green Street, the restaurant will celebrate Coastal French-Mediterranean cuisine in a Bohemian setting.

“We’ve had an incredible time making our way across the Mediterranean with some of our most recent restaurant openings, including our Mykonian havens LÝRA and VIOLÍ,” says DineAmic Hospitality co-founder Luke Stoioff. “La Serre makes our next stop the coast of France. This concept provides our group with an exciting opportunity to develop light, coastal French cuisine, with a distinctive, stylized approach.”

Designed by Katherine Ingrassia, the second-floor restaurant encompasses 6,500 square feet plus a 2,000-square-foot terrace overlooking Fulton Market. Inspired by the coastal regions of Provence and Saint-Tropez, La Serre invites guests to enter off Green Street into an open-air greenhouse—the name La Serre translates to “The Greenhouse,”—where they’ll find decor, handmade antiqued brass chandeliers that are flush with living botanicals, Venetian plaster, English flower troughs, floral booths, and antique mosaic tiles reminiscent of the French Riviera. Adjacent to the dining room is a main focal point of the space: a bustling, traditional French-style open kitchen with a wood-burning hearth.

Co-founders Luke Stoioff and David Rekhson have tapped French-trained chefs to execute the menu at La Serre. Leading the kitchen are Chef Nikitas Pyrgis hailing from La Guérite in Cannes; plus, Chef Partner Athinagoras Kostakos, formerly of Alain Ducasse in Monaco and Partner in both DineAmic’s LÝRA and VIOLÍ concepts.

“At all of our restaurants, our goal is always to excite and impress every guest with the cuisine and hospitality,” says Rekhson. “We take great pride in our culinary team at DineAmic and it’s exemplified by the fact that we have both acclaimed local and international talent at the helms of our kitchens. With La Serre being such a unique play on a French concept, we knew that we wanted to form a laser-focused team to bring this menu to life and assembling it was an incredibly rewarding journey. We can’t wait for our guests to experience what this team has in store for them.” 

La Serre’s culinary approach spotlights the cuisine of Provence with a focus on native techniques and ingredients and lighter plays on the dishes of the French-Mediterranean landscape. Fresh vegetable, seafood, and all-natural Black Angus beef preparations will be finished at the kitchen’s custom-made hardwood charcoal hearth, providing dishes with wood and charcoal flavors. 

The menu features a list of “Amuses” (small and one-bite starters), “Petites” (small plates to share), a raw section, French salads, dinner plates, and pasta dishes. Seared in the hardwood charcoal oven, the Black Angus “Boeuf” selections are finished with cultured butter and Herbs de Provence steak seasoning. Tableside preparations will involve steaks, crêpes, and more. Guests can also start their meal with a proprietary French bread, baked special for La Serre. Other dishes found on La Serre’s menu include: 

·         Crab Croquette topped with jumbo lump crab salad and espelette pepper aioli

·         Charcoal Roasted Escargot with lemon herb butter

·         Chilled Tuna Crudo with yuzu and caviar

·         Gnocchi Parisienne with basil pistou

·         Half Roasted Chicken with garlic confit

·         Duck Chinoise served table side with fresh crepes

·         Whole Dover Sole Meunière with lemon caper butter 

·         Double Cut Ribeye Cote du Boeuf finished tableside Au Poivre or Truffle Diane style 

·         Shellfish Tower with Dijon mustard aioli and drawn butter

Light, coastal-inspired cocktails at La Serre will incorporate ingredients found in Provence. A curated wine list will also accompany the menu, with fifty percent of the list focusing on French wines and the other fifty New World varietals.